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The dark chocolate and coffee chiffon cake is a dessert for refined palates. It combines the flavors of coffee with chocolate, a true delight for taste buds and dessert lovers. Here is how to prepare the dark chocolate and coffee chiffon cake.
Servings: 8 persone
Attrezzature
- Sifter for flour and cocoa
- Small saucepan for melting chocolate
- Sanding sugar for finishing
Ingredients
Ingredients for a chiffon mold
- 160 gr Type 00 Flour
- 480 gr Egg whites about 12 eggs
- 270 gr Sugar
- 25 ml Moka coffee
- 6 gr Cream of tartar
For the topping
- 200 gr Chocolate dark
- 250 ml Sweet cream fresh
- 300 ml Moka coffee
- 50 gr Instant coffee
- 1 noce Butter
- 50/60 gr Cornstarch depends on desired consistency
Instructions
Chiffon Procedure
- Whisk the egg whites until stiff peaks form.
- When starting to stiffen, gradually add the sugar and cream of tartar.
- Sift the flour and add it little by little.
- Mix delicately and always from bottom to top to avoid deflating the egg whites.
- Slowly add the moka coffee.
- Bake at 180°C for 30 minutes.
Topping and Filling
- Chop the chocolate and melt it in a double boiler.
- Heat the cream and moka coffee with the addition of instant coffee.
- Add the melted chocolate and cornstarch.
- Stir until it thickens.
- Add a generous knob of butter.
- Let it cool slightly and fill the chiffon.
Finish the chiffon
- Cover the cake with almond flakes or white chocolate chips (also coffee beans).
